Chicken & Veg Pie
Our classic mash-topped Chicken Pie is the ultimate toddler comfort food. This tasty pie contains a delicious cheese sauce with chicken, butternut squash, and carrots, topped with a vibrant potato and sweet potato mash. To make the sauce really tasty, and gently introduce new flavours, we've added a sprinkle of thyme and nutmeg. Just don't tell our chefs we've told you their secret ingredients!
Prep time
20 mins
Cook time
65mins
Serves
4 toddler /
4 adults
Difficulty
Medium
For the chicken pie sauce
- 1 tbsp rapeseed oil
- 1/2 small onion
- A pinch of ground bay leaf
- A pinch of thyme leaves
- 25 g leek, finely sliced
- 50 g butternut squash, peeled and diced into 1 cm cubes
- 200 ml water
- 150 ml whole milk
- 2 chicken breasts, diced
- 2 tbsp cornflour
- 30 g Cheddar cheese, grated
- 2 tbsp double cream
- 50 g diced carrot
- 1 squeeze of lemon juice
- A tsp chopped fresh parsley
For the mash
- 500 g white potatoes, peeled and cut into 1 inch chunks
- 200 g sweet potato, peeled and cut into 1 cm chunks
- 1 1/2 tsp butter
- 2 tbsp whole milk
- A pinch of white pepper
- A pinch of nutmeg
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Heat the rapeseed oil and add the onion. Cook over a medium heat until the onion is soft and translucent.
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Add the sliced leek, diced butternut squash, ground bay and thyme leaves and cook for around 10 minutes until the butternut squash has softened.
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Add the water and milk and bring up to a simmer. Simmer for about 5 minutes then blend with a hand blender to form a smooth sauce.
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Add the carrots to the sauce and simmer for 10 minutes until the carrot has just softened.
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Add the diced chicken and cook for a further 5 minutes or until the chicken is cooked through.
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Mix the cornflour with 4 tbsp water and add to the sauce, simmering whilst stirring for 1 minute.
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To finish the sauce, add the double cream, grated cheddar, and lemon juice. Bring back up to a simmer then take off the heat.
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Place the diced potatoes and sweet potato in a pan and cover with cold water. Bring up to a simmer and cook for 15-20 minutes until the vegetables are soft enough to mash.
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Drain, then add the whole milk, butter, white pepper and nutmeg. Mash together to form a smooth mash.
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Put the sauce into a baking dish, then top with the mash.
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To serve immediately, bake the pie at 190 C fan for 15-20 minutes.
Any remaining chicken pie can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Have you tried?
Our classic mash-topped Chicken Pie is the ultimate toddler comfort food. This tasty pie contains a delicious cheese sauce with chicken, butternut squash, and carrots, topped with a vibrant potato and sweet potato mash. To make the sauce really tasty, and gently introduce new flavours, we've added a sprinkle of thyme and nutmeg. Just don't tell our chefs we've told you their secret ingredients!
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